Quick and Easy Fruit Cobbler

Quick and Easy Fruit CobblerGobbler of Cobbler
The fourth of July is upon us. So, let the BBQ planning begin. I gotta be honest though, there isn’t going to be much to plan. I’m going low key.

See, we just got back from a crazy (yet fun) experience back East and I just don’t have the mental capacity to put together a big party. I know we will be grilling and we will most likely watch the parade downtown. But beyond that? Not a whole lot going on…

There are some things that you must have on the Fourth. Potato Salad is one. The grilled meat of your choice is second and without fail there has to be some sort of dessert. For most that would be a pie—because nothing says Happy Fourth of July more than a pie. I like a good pie as much as the next guy, but just thinking about rolling out the dough makes me tired.

I’m going the lazy route and making a Quick and Easy Fruit Cobbler. Nothing could be easier. You find your favorite fruit. You toss it with some sugar, a little thickener, throw some biscuits on top and Ta-da! Yummy, tasty dessert that took no time to make. Top it with some vanilla ice cream while it’s still warm and you’ve reached nirvana.

Peach Cobbler is probably the most common. And when peaches are in season, like right now, it can be fantastic. However, the berries that are currently available are also at peak season. And, when you run across a flat of plump sweet blackberries or a few quarts of blueberries, you have the makings of something pretty spectacular. Even better, you don’t have to choose. Mix your berries together to get a little bit of the goodness from each. Or get really wacky and throw some peaches in, too. There are no rules!

Whatever your plans for the Fourth of July holiday, I hope you get to spend some quality time with family and friends…and some cobbler.

Quick and Easy Fruit Cobbler
Both tapioca flour and Instant ClearJel are good choices for thickening. They keep the fruit’s juice clear and the fruit flavor true. The resulting color and flavor is spectacular.

Yields 12 servings

For the Fruit
3 quarts of berries, or peeled and sliced fruit
1 tablespoon melted, unsalted butter
2 tablespoons lemon juice
1 cup sugar
Either 3 tablespoons of Instant ClearJel or 1/4 cup tapioca flour

For the Topping
2 cups unbleached all-purpose flour (we like King Arthur Brand
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons melted unsalted butter
1/2 cup milk
1 large egg
1 1/2 teaspoons almond extract
3 to 4 teaspoons sugar

Preheat your oven to 425°F. Lightly butter or grease a 9″ x 13″ pan.

Prepare the Fruit
If you’re using strawberries, wash and hull them, and then cut them in half. Other berries simply need to be washed. Place the prepared fruit in a medium-sized bowl.

Add the melted butter and lemon juice, and toss to coat the fruit. Whisk together the sugar and thickener (either Instant ClearJel or tapioca flour) then sprinkle the mixture over the fruit.

Toss gently with a spatula until the fruit is coated, then scoop the fruit into the prepared pan.

Prepare the Topping
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate small bowl, whisk together the melted butter, milk, egg, and almond extract. Combine the wet and dry ingredients, mixing just until thoroughly combined.

Assemble the Cobbler
Dollop the biscuit topping in blobs on top of the fruit, leaving 1/2″ or so between them. (Three dollops across and four down works.) Fill in the in-between spaces with any leftover dough. Sprinkle the topping with sugar.

Bake the cobbler for 20 minutes at 425 ºF. Then reduce the oven temperature to 375°F, and bake until the biscuits are golden and the filling is bubbly (about 25 minutes). Make certain the biscuits are baked through and a deep golden brown color.

Store, covered, in the fridge for up to 5 days.




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